Diy Essentials Easypeasy Chicken Gravy Mix Recipes

Steps:

• 1. PREP/PREPARE
• 2. If you have any chicken fat, substitute it for the butter. When I am cooking chicken that calls for it to be skinless, I always buy it with the skin on, then remove it to make chicken fat. Yummy stuff. FYI: In the Jewish community it is known as Schmaltz.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the flour) to a spice blender, and blend until finely ground.
• 5. Chef's Tip: If you own a Vitamix then use it. That machine makes short work of just about any spice-grinding project.
• 6. Chef's Note: I tried adding the flour with the other ingredients, during the grinding process... I wound up creating a dust cloud so thick, it looked like a bomb had gone off.
• 7. Add the ground spices to a bowl and whisk in the flour.
• 8. Store in a sealed container, preferably glass, in a cool/dry place. It should retain its flavor for six to eight months.
• 9. MAKING 1-CUP OF GRAVY
• 10. Add the butter, or chicken fat to a saucepan over medium heat.
• 11. After the butter melts, add two tablespoons of the gravy mix, and stir until the mixture begins to brown, about 3 - 4 minutes.
• 12. Add the water, chicken stock, or milk, and bring to a simmer. I usually use half chicken stock, and half milk.
• 13. Stir, until the gravy thickens, about 3 - 4 additional minutes.
• 14. While it is thickening, you might choose to add a bit more seasoning. I will usually do a bit of freshly ground pepper, and maybe a tad more salt, but that is about it.
• 15. PLATE/PRESENT
• 16. Use as you would any good chicken gravy. I just love to tuck into a big pile of garlic mash taters floating in this gravy with some slow cooked beef or pork on top. Enjoy.
• 17. Keep the faith, and keep cooking.

Steps:

• Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
• Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Steps:

• In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Steps:

• In 1-quart saucepan, heat 1 1/2 cups of the broth to boiling. Reduce heat to medium.
• In small bowl, stir remaining 1/2 cup broth, the flour, salt and pepper with whisk until smooth. Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly.